Simply add a can of chick peas to cooked pasta shells and mix in some mayonnaise.
Makes a great saladDoes anyone know a simple, easy and tasty recipe using chickpeas?
CHICK PEA CHILI
Ingredients
鈥? 1 lb. Tomatillos, husked, cleaned
鈥? 1/3 C. Extra Virgin olive oil
鈥? 1/2 C. cilantro leaves
鈥? 1 lime= juice
鈥? 1 garlic clove-crushed
鈥? 1 tsp. pepper
鈥? 1 large onion chopped
鈥? 1 lb. Chick peas, canned drained
鈥? Salt to taste
Preparation
1. Combine tomatillos and olive oil in pressurized steam cooker. Steam for 20 minutes; strain through fine-mesh strainer.
2. Blend in blender or food processor cilantro with lime juice, garlic, pepper until liquefied. Add to tomatillo puree; set sauce aside.
3. Cook onions in oil until softened. Add chick peas and tomatillo sauce; simmer 5 minutes to thicken slightly, stirring often. Salt to taste. Portion 3/4 cup warm chili for each serving.
EASY CHICKPEA DISH
1 small can tomatoe sauce (one of those .25 cans made of tomatoes and water)
1 can garbonzo (ceci, chickpeas) beans
1 small container dannon nofat blended french vanilla vogurt
cumin seeds
curry
heat about a 1T cumin seeds in a pot, add tomatoe sauce and curry to taste
and simmer for a while to let the curry and cumin sink in. add the chickpeas,
and heat until hot, but do not over cook as the chickpeas should have some
texture to them. remove from heat and add about half the container of the
yogurt. serve over rice, with the remainer yogurt on the side incase it's too
spicy. mmmmm
Add them to a vegetable curry recipe. Or you could make some hommus :)
http://www.nigella.com/recipes/index.asp鈥?/a>
Try this site.Has quite good chick pea recipes.Enjoy
I dont like chick peas if it was me i would open a can of baked beans and it comes with sauce and all yum
Humus is made from chickpeas. I've tried to make my own but wasn't very successfull.
There is also a brilliant Jewish recipe which uses chick peas and aubergine but again, i wasn't very succesful in making it. Have a star. I love chick peas :-)
so simple and so easy.just type on search engine:
chickpeas recipes
and u have as many as u want
a chickpea salad using greek yogurt. chop tomatoes and add to chickpeas. add yogurt, depends on how many tins you are using. add cumin seeds. add a pinch salt, add red chilli powder, add fresh corriander, add cumin powder and a lil bit of haldi (the yellow powder, indian spice, try indian shops for it) and mix. and sweet corn and maybe peppers if you want.
the best,simple,easy and tasty recipe ysing chickpeas is chicken tandoori.
Humous
410g can of chickpeas, drained but water reserved
2 tbsp tahini
2 cloves of garlic, peeled and crushed
3 tbsp lemon juice
1tbsp olive oil
paprika to taste (optional)
(you can also add sunflower seeds, pine nuts and roasted red peppers but the above is the basic recipe)
1. Put the chick peas, 3 tbsp of the water from the can, the tahini and the garlic in the food processor and blend until fairly smooth
2. Add lemon followed by the oil and the paprika to taste
3. Add extra items if required
You really do need the water from the can or it just gets very sticky but I often put in less tahini - you can play around with it till you get the taste you want.
Chickpeas are also nice in stews, chilli, curry etc.
Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine
Ingredients
6 boneless skinless chicken breasts, chopped into large chunks
2 tablespoons flour or cornflour
2 large onions, chopped
3-4 garlic cloves, chopped finely
1-2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2(14ounce)cans chopped tomatoes
2(14ounce)cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1teaspoon turmeric
4 teaspoons ras el hanout spice mix(or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve(Cilantro)
OPTIONAL
2 carrots, peeled %26amp; diced (optional)
1 preserved lemon, chopped into small wedges (optional)
Accompaniment
harissa
Directions
1Heat up olive oil in a frying pan/skillet %26amp; saute chopped onions %26amp; garlic for 5-10 minutes.
2Add chicken stock %26amp; gradually mix in flour or cornflour until well mixed %26amp; not lumpy.Add honey %26amp; tomato paste %26amp; mix well.
3Add herbs,spices %26amp; finely chopped ginger with salt %26amp; pepper to taste.
4Finally add tinned tomatoes %26amp; mix well.
5Pour the above tomato,onion %26amp; spice mix into slow cooker or tagine.
6Add chicken %26amp; chickpeas %26amp; mix well.
7Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
8Give it a gentle but good stir to mix everything together well.
9Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
10If cooking in a Traditional Tagine, do as above %26amp; cook SLOWLY over gas or barbeque for about 2-3 hours.
11Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water %26amp; add to the tagine - mix well.
12Serve with freshly chopped Coriander/Cilantro sprinked on top %26amp; either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes %26amp; pasta.
13Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.
Baked chickpeas
Yield: 6 Servings
Ingredients:
* 1 lb Dried chickpeas (garbanzos) -Soaked overnight in water
* 2 tb Dried oregano divided
* 1 c Olive oil (approx)
* 3 md Onions sliced
* 1 Fresh chili pepper -finely chopped
* 4 Garlic cloves
Instructions:
minced Sea salt Drain chickpeas and place in a pot. Cover with cold water and bring to a boil. Skim surface reduce heat and sprinkle with 1 tablespoon of oregano. Simmmer for 1 hour. Strain the chickpeas reserving the liquid. Preheat oven to 300 degrees. Heat oil in a skillet over medium heat and saute onions and pepper until soft about 5 minutes. Remove from heat and add garlic remaining oregano and chickpeas. Mix well season with salt and transfer to an earthenware or glass oven-proof casserole with a cover. Add about 2 cups of reserved liquid mix well cover and bake for 1 to 1-1/2 hours or until chickpeas are tender. Add a little more liquid during cooking if needed.
Use curry powder and tamarind paste, plus a little sugar.
How about a lovely chickpea curry?
Ingredients
1 tbsp olive oil
1 banana shallot, chopped
1 garlic clove, chopped
1 tsp ground coriander
1 tsp ground cumin
110g/4oz chickpeas
85g/3oz dried apricots, chopped
1 orange, juice only
Method
1. Heat the oil in a medium saucepan. Add the shallot and garlic and saut茅 for 2 minutes.
2. Add the spices and stir well.
3. Add the chickpeas, apricots and orange juice and cook on a low heat for 3 minutes.
4. If the curry appears too dry add a little hot water or stock.
5. Remove the curry from the heat and ladle into a shallow bowl. Serve with couscous.
I like a chickpea curry! Chickpeas, Onion, Peppers, Cauliflower peas... curry powder etc.. dead easy!
Chick pea curry. Really easy. Fry 2 onions add small bit of grated ginger, 2 cloves of garlic.and chopped chllies, then add 1/2 teaspoon cumin powder, 1 teaspoon garam Marsala and 1 teaspoon curry powder. cook till onions are soft on a medium to low heat. Add 1 tin chopped tomatoes. Peel 3 or 4 medium potatoes add chop into 1and 1/2 inch chunks and add to the pot then cover with hot water and leave to cook with no lid until potatoes are soft. then add 2 tins of drained and rinsed chick peas and season with salt to taste. Serve with rice and enjoy.
I have a chick pea salad recipe if you would like it . also chickpeas come in the can also known as garbanzo beans they are the same thing . Just email me if you would like the recipes .
Take your chickpeas if they are canned and rinse them off about 3x. Trust me it will help you gastrointestinally later! sorry if that was TMI but it is needed to be said!
I make chick peas and rice.
boil or steam up your favorite rice either white or healthier brown rice
in a sautee pan add some butter/margarine and some olive oil. Add either a minced onion or some shallot to the pan. Cook until translucent about 10 min.
Add the chick peas to the pot..you may want to add more olive oil at this point cook to heat through.
Now comes the spices: pinch of thyme leaves, ground pepper, salt, cumin, and a dash of hot pepper flakes or cayenne if you like heat, if not omit. and a squirt from half a lemon
next step get 2 bullion cubes whatever flavor you have be it chicken, beef or even veggie. place them in the pan and add about 1/2 cup of water to the pot..let the flavors meld together for about 10 minutes on low/med heat add more water if it seems too low, the sauce will start to thicken in about 10 min from the starch of the beans..
once cooked place the mixture over the rice or mix the rice in. and top with some fresh parsley
Here's a very simple chickpea salad recipe which is as easy as ';abc'; and also extremely delicious. Attached is a link to the healthy eating site that it comes from...
You will need:
1 215g tin of chickpeas
2 medium tomatoes (deseeded and roughly chopped)
1 tbsp of coriander, or cilantro in US (roughly chopped)
One quarter tsp of dried, powdered fenugreek
1 clove of garlic (crushed)
Splash of extra virgin olive oil
Salt/freshly ground black pepper
Simply combine all of your ingredients in a glass mixing bowl, cover and refrigerate for at least one hour. Your salad is then ready to serve.
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